These Butternut Squash Lasagna Roll Ups are like a cozy hug on a plate! Filled with creamy ricotta and sweet butternut squash, they’re a tasty twist on classic lasagna.
Making these is super fun—just roll up that cheesy goodness! I love how they look so fancy but are really easy to put together. Perfect for impressing friends or just treating yourself!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Sweet and creamy, it gives the lasagna its unique flavor. If you can’t find it, pumpkin or sweet potato can be a great alternative.
Ricotta Cheese: The creamy base for the filling. If you’re dairy-free, try using cashew cheese or silken tofu blended until smooth. Cottage cheese is also a good swap for a different texture!
Lasagna Noodles: Traditional lasagna noodles work best, but you can use gluten-free noodles if needed. No-boil noodles are super convenient, but make sure to add a bit more sauce to ensure they cook properly.
Sage: Fresh sage gives a delightful earthy flavor. If fresh is not available, use dried sage, but reduce the amount since dried herbs are stronger. 💡 I sometimes mix in a bit of rosemary or thyme for variety!
How Do You Perfectly Roast Butternut Squash?
Roasting butternut squash enhances its natural sweetness and flavor. Here are some tips:
- Cut the squash into uniform pieces for even roasting.
- Don’t overcrowd the baking sheet; space them out to allow for browning.
- Toss with a bit of oil and season well before roasting.
- Look for a tender texture and slight caramelization for the best taste.
Taking the time to perfectly roast the squash makes all the difference in these roll-ups!
Butternut Squash Lasagna Roll Ups with Ricotta
Ingredients You’ll Need:
For the Filling:
- 1 medium butternut squash (about 2-3 lbs), peeled and cubed
- 1 ½ cups ricotta cheese
- 1 egg
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Lasagna:
- 9-12 lasagna noodles (no-boil or regular)
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For Garnish and Optional Sauce:
- Fresh sage leaves for garnish
- 2 tablespoons butter
- 2 tablespoons fresh sage, chopped (optional for sauce)
- 1 cup vegetable broth or pasta water (optional for sauce)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 30-35 minutes for cooking, totaling approximately 50 minutes of time before you can dig in!
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
First, preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and thyme. Spread the squash out on a baking sheet in a single layer and roast it for about 25-30 minutes, or until it’s tender and lightly caramelized. Once done, take it out and let it cool slightly so it’s easier to handle.
2. Cook the Lasagna Noodles:
If you’re using regular lasagna noodles, go ahead and cook them according to the package instructions until they are al dente. Once done, drain them and lay them flat on a damp towel to keep them from sticking together. If you’ve chosen no-boil noodles, you can skip this step entirely!
3. Make the Filling:
In a food processor or blender, combine the roasted butternut squash, ricotta cheese, egg, minced garlic, Parmesan cheese, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. Taste it and adjust the seasoning if necessary, so it’s just right for you!
4. Assemble the Roll Ups:
Take a cooked lasagna noodle and lay it flat on a clean surface. Spread about ¼ to ⅓ cup of the butternut squash filling evenly over the surface of the noodle. Carefully roll it up from one end to the other, creating a roll. Repeat this process with the remaining noodles and filling.
5. Prepare the Sauce (Optional but recommended):
In a small saucepan, melt 2 tablespoons of butter over medium heat. Once melted, toss in the fresh sage leaves and let them cook until fragrant and the butter turns a slight golden brown, which should take about 2-3 minutes. If you like, you can add in 1 cup of vegetable broth or some reserved pasta water to make a light sauce and set it aside.
6. Bake the Roll Ups:
Lightly grease a baking dish and place the rolled lasagna pieces seam side down. Pour your delicious sage brown butter (or a bit of marinara sauce if you prefer) over the top. Throw in the rest of the mozzarella cheese to make everything nice and gooey!
7. Bake:
Pop your creation into the oven and bake at 375°F (190°C) for about 20-25 minutes. You want the cheese on top to be melted, bubbly, and just starting to brown—this is where the magic happens!
8. Garnish and Serve:
Once the roll-ups are out of the oven, give them a little lovin’ with a garnish of fresh sage leaves, and serve them warm.
These Butternut Squash Lasagna Roll Ups are sure to be a hit! Enjoy the creamy, comforting flavors that come together in each delicious bite!
Can I Use Frozen Butternut Squash in This Recipe?
Yes, you can use frozen butternut squash! Just make sure it’s fully thawed and drained of excess moisture before blending it into the filling. This will help maintain the desired consistency and flavor.
What Can I Substitute for Ricotta Cheese?
If you want to swap out ricotta cheese, consider using cottage cheese for a similar texture, or for a dairy-free option, try blended silken tofu or cashew cheese for a creamy filling.
How Do I Store Leftover Lasagna Roll Ups?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or you can use the microwave for a quicker option.
Can I Make These Roll Ups Ahead of Time?
Absolutely! You can prepare the roll ups and assemble them a day in advance. Just cover the dish tightly with foil or plastic wrap and store it in the fridge. When ready to bake, you may need to add a few extra minutes to the cooking time if they’re cold from the fridge.